Sliders

1. Lightly oil grill/pan over medium heat.
2. Whisk the egg in a bowl & add chopped onions, salt, pepper, and garlic powder.
3. Crumble in beef and add the coconut aminos. Mix together.
4. Gently shape (don’t firmly press) mixture into small slider patties about ¾ inch thick. Place burgers on the grill/pan. Cook for about 5 minutes per side.
5. Transfer the relish to a serving bowl. Will stay good in the fridge for up to 2 weeks.

Tostones

1. Peel the plantains and cut into 1 inch thick chunks.
2. Heat the ½ cup of the coconut oil in a large skillet. Place the plantains in the oil and fry on both sides, about 4 minutes per side.
3. Remove the plantains from the pan. Add one plantain slice at a time in between two pieces of parchment paper. Use a flat surface to press down and and flatten the plantains.
4. Return the flattened plantains to the other 1/2 cup of coconut oil and fry 1 minute on each side. Sprinkle with salt.

Jalapeno Relish

1. Remove the seeds from the jalapenos so the relish isn’t too hot. Add them to a food processors.
2. To the jalapenos, add in the dill relish (make sure no added sugar) and the remaining ingredients. Turn the food processor on and blend together until finely chopped.

Assemble

1. Place one flattened plantain to a plate and add a burger patty and top with the jalapeno relish and mustard. Top with another flattened plantain and garnish with freshly cut jalapenos.